Fish Soup (Zuppa di Pesce)

On Monday, July 28th, 2014

  • Cuisine: Italian
  • Serves: 4
  • Type: Fish-Soup


  • 2 onions, coarsely chopped
  • 4 cloves of garlic, thickly sliced
  • ½ cup flat-leaf parsley including stalks, roughly chopped
  • 8 black peppercorns
  • 2 desiree potatoes, peeled and cut into 3cm cubes
  • 2 fresh bay leaves
  • 2 large heritage tomatoes, roughly chopped
  • 500 ml (2 cups) white wine
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 (about 400g) silver bream, cleaned (heads discarded) and cut into cutlets
  • 500 g piece of blue eye trevalla, cut into 5cm chunks
  • 2 (about 250g) red fish, cleaned whole
  • 4 (about 400g) whole scampi
  • 2 (about 300g) Balmain bugs
  • 500 g vongole (clams), soaked in cold water for 20 minutes and drained
  • 300 g pipis, soaked in cold water for 20 minutes and drained
  • 200 g mussels, scrubbed
  • To serve: crusty bread

Preparation method

Serves 4

This recipe appeared in the Feb/Mar 2008 issue of Gourmet Traveller WINE.

Place onion, garlic, half the parsley, peppercorns, potatoes, bay leaves and tomatoes in a large pot. Add oil and season generously with sea salt and freshly ground black pepper. Add wine and 2 cups of water and simmer for 5 minutes. Layer fish, scampi and bugs on top. Add shellfish, cover and simmer for 15-20 minutes or until fish is tender, crustaceans are cooked and shellfish have opened. Carefully stir, scatter with remaining parsley, then ladle into soup bowls and serve with crusty bread.

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